chicken stuffed poblano peppers

roasted chicken, cheddar cheese, poblano pepper...what's not to love. you can make this entire recipe from scratch or you can save time by using a store bought rotisserie chicken. i only ask that you try to make the enchilada sauce. it taste so much better than the canned stuff!

ingredients for peppers:

6 large poblano peppers

4 cups of shredded chicken

2 cups of shredded sharp cheddar cheese

ingredients for red enchilada sauce

2 tbsp olive oil

2 garlic cloves (minced)

2 cups of chicken broth

1/4 cup chili powder

1 tsp cumin

1/2 tsp salt

1tsp dried  oregano

preheat oven to 350 degrees fahrenheit.

prepare the peppers by bringing a pot of water to boil. cut the stems off the peppers and remove seeds. set aside.

in a sauce pan, heat the olive oil over medium-high heat. add the garlic and stir for 30 seconds. add the flour and whisk continuously to prevent burning for 3 minutes. flour and oil mixture should be frothing.  add chicken broth, chili powder, cumin, oregano, and salt.  

stir mixture and bring to a boil. reduce the heat to low and simmer for 15 minutes. sauce should thicken. taste and season to your liking. you can add cayenne if you like it spicy or more cumin if you want more warmth. a friend of mine adds a tsp of sugar to smooth the flavors. set aside and cool.

while the sauce is cooling, prepare the peppers. boil the poblano peppers until tender. be careful not over boil. you don't want the peppers to fall apart. remove from water and pat dry. don't worry if some of them have split open. you'll need to split them open anyway. 

once enchilada sauce is cool, mix 3/4 cup of sauce into the shredded chicken.

ladle sauce to cover the bottom of a baking dish. place peppers into the dish. stuff each pepper with  a 1/2 cup of chicken mixture. pour left over sauce over peppers. 

 cover each pepper with shredded cheese.

bake dish for 20 minutes.

i usually serve as a stand alone dish. top it with avocado slices and a dollop of sour cream.